Ideally, chocolate should be stored in a slightly cool, dry,
dark place. The perfect environment would be 60-70 degrees Fahrenheit, have low
humidity (less than 50 percent), be out of direct sunlight, and away from any
other foods or substances with strong odors that could be absorbed by the
chocolate. Frequent exposure to high temperatures can cause the cocoa butter in
chocolate to rise to the surface, creating “bloom,” an unpleasant cloudy gray
color. Chocolate should be stored in a cool dry dark place. If it gets too
warm, the fat comes to the top and forms a white film/layer. If it gets damp,
ie from condensation in the fridge, the sugar comes to the top and also forms
that white film. But it seems to depend on how long you store it; I've kept
chocolate out during very hot L.A. days, and also in the fridge, and they were
fine for the couple of weeks it took me to eat it all. A long time ago someone
shipped me chocolates via USPS and that white film had formed, I don't remember
that the chocolates tasted that much different, but it was not very appetizing,
and actually may have become a little gritty.
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